gluten free blueberry muffins recipe (easy): this gf blueberry muffins recipe yields moist, tender muffins with a delicious, crispy top and fluffy crumb, bursting with blueberries! vegan, dairy-free, healthy ingredients.
Who’s in the mood for fresh-baked, homemade gluten free blueberry muffins?!? Me, me, meeeee!!! Oh, right. I’m supposed to let you answer that. 😉
Just a few weeks ago, I had the pleasure of sharing my much-loved Easy Vegan Blueberry Muffins Recipe (Gluten Free), and thought it’d be high time to create a gluten free blueberry muffins recipe to join the BB blueberry muffin ranks. Btw, have you tried my Easy Healthy Blueberry Muffins, yet?
That particular vegan blueberry muffins recipe was made with almond flour. And I know quite a few GF folks were asking if they could leave that almond flour out. SO guess what?
I left it all out.
Gluten Free Blueberry Muffins Recipe (Easy!)
Whoop whoop! This gluten free blueberry muffins recipe is easy to make, fun to eat (I mean…) and even more fun to make again (because obvs you didn’t make enough the 1st time).
So are you ready, or are you totally ready to make the easiest gluten free blueberry muffins ever?! Let’s do this!
The Taste & Texture of Gluten Free Blueberry Muffins
This gluten free blueberry muffins recipe yields moist, tender blueberry muffins with a delicately crispy top. The crumb is just the perfect balance between dense and fluffy—dense enough to satisfy, fluffy enough to create a lightness in the muffins. These GF blueberry muffins have a delicious sweetness that complements the blueberries, while a dash of lemon adds just a touch of tartness and almond extract brings out the muffins’ the sweet flavor.
More Gluten Free Muffins you’ll love: Easy Gluten Free Vegan Dark Chocolate Muffins + Moist Gluten Free Vegan Blueberry Muffins!
Are these Gluten Free Blueberry Muffins…
- Dairy-Free: Yes
- Vegan: Yes
- Refined Sugar-Free: Yes
- Gross: No way!
- Healthy: Yes
Recommended Tools for the Best Gluten Free Blueberry Muffins Recipe
Here are my favorite tools for making this easy gluten free blueberry muffins recipe. Click the links below to explore.
- Where to Buy Ingredients:
- Recommended Tools:
There’s just something about homemade blueberry muffins that just does it for you, you know? I hope you love this recipe and enjoy making the special homemade treat that you deserve. Let me know if you try it in the comments below—I love, love, love hearing from you. Grateful that you’re here. <3 ‘Til the next kitchen adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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More Vegan Gluten Free Muffins
- Vegan Healthy Banana Blueberry Muffins Recipe (Gluten-Free)
- Gluten Free Banana Oat Muffins (Vegan)
- Paleo Gluten Free Chocolate Muffins (Almond Flour, Grain Free)
- Gluten Free Moist Chocolate Muffins Recipe
- Gluten Free Pumpkin Chocolate Chip Muffins Recipe
Gluten Free Blueberry Muffins Recipe (Easy!)
- Total Time: 53 minutes
- Yield: 10-12 muffins 1x
Description
Gluten Free Blueberry Muffins Recipe (Easy!): this GF blueberry muffins recipe yields moist, tender muffins with a delicious, crispy top and fluffy crumb, bursting with blueberries! Vegan, Dairy-Free, Healthy Ingredients.
Ingredients
Dry Ingredients
- 2 cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup non-dairy milk
- 1 tablespoon fresh lemon juice
- ¼ cup melted coconut oil
- ¼ cup + 2 tablespoons coconut sugar
- ¼ cup pure maple syrup
- 1 ¼ teaspoons pure vanilla extract
- ¼ teaspoon almond extract (optional, but recommended)
Add-in Ingredients
- 2 cups fresh blueberries
Optional Topping
- 2–3 tablespoons fresh blueberries
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
- In a large bowl, sift together all the dry ingredients: oat flour, baking soda, baking powder and salt.
- Add non-dairy milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with with the milk.
- In a medium bowl, whisk together all wet ingredients: non-dairy milk, lemon juice, coconut oil, coconut sugar, maple syrup, vanilla and almond extract. Whisk until well mixed.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in blueberries.
- Pour batter evenly into prepared muffin pan—filling each cup all the way to the top for a smaller quantity of bigger muffins, and ¾ of the way for a larger quantity of smaller muffins. Optionally, press blueberries into the muffin tops.
- Bake for 24-32 minutes. Mine took 28 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
- Place muffin pan on a cooling rack to cool for 20 minutes. Remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1-2 hours. Enjoy! Storing instructions below.
Gluten Free Muffins You’ll Love
Equipment
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Stainless Steel 3 Cup Flour Sifter
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Notes
- Where to Buy Ingredients: Coconut Sugar | Coconut Oil | Gluten Free Rolled Oats for making Homemade Oat Flour | Pure Almond Extract
- A Note on Homemade Oat Flour: *If using homemade oat flour, make sure to blend the flour until very fine and sift the flour to remove coarse bits of oats that could create less than ideal results. Store until needed, then measure the amount required for the recipe.
- Storage Instructions: Store in an airtight container for up to 3-6 days in the refrigerator, or in a cool, dark environment.
- To Freeze: store in an airtight container or bag, in the freezer for up to 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 10-second increments until just warm.
- Recommended Tools: Muffin Pan | Citrus Squeezer | Unbleached Muffin Liners or Nonstick Muffin Liners
- Prep Time: 25 mins
- Cook Time: 28 mins
- Category: Breakfast, Snacks
- Method: Bake
- Cuisine: American
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
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H says
I haven’t tried these yet but they look really good! I don’t have any almond extract – I see that it’s recommended but optional. How big of a difference does it make if I don’t include it? Does the taste change (sweetness, flavor) etc?
Thanks!
H
★★★★★
Demeter | Beaming Baker says
I really feel like the almond extract enhances all the flavors in these muffins, but if you can’t get your hands on any then that’s okay. 🙂 Hope you enjoy them!
Erica says
Just made these during a work call 😉 They are AMAZING! love your recipes, thank you so much.
★★★★★
Demeter | Beaming Baker says
Woohoo! Loving those multitasking skills Erica. 😊 So happy you enjoyed them!
Janet Heald says
These are delicious! I’m so happy to find a gluten free vegan muffin. Gluten and egg allergies in one are hard enough to navigate, and to try and make a fluffy muffin or dessert is hard to achieve. My only pointer would be to use small blueberries. I used giant ones and they of course cooked up and allowed the muffins to get soggy. I would think the smaller blueberries would allow for more batter around them. Still so good!
★★★★★
Demeter | Beaming Baker says
I’m so happy that you enjoyed the recipe Janet! Yep, sometimes those giant blueberries can be tricky. 😉
Pam says
I make 3x your other easy blueberry muffins bi-weekly and love them. Besides the addition of almond extract, I notice this one has a little more coconut oil and coconut sugar. Is the added oil going to make a little bit different texture if I make these instead?
Demeter | Beaming Baker says
Hi Pam! Yes, this recipe will have a little bit of a different texture than the others, as it also only used oat flour and no other flours. Hope you enjoy!
A says
Hi! Can you make this into a loaf/bread? Or only muffins?
Thanks!
Demeter | Beaming Baker says
Hi! Yes, that should work! Bake at the same temp for about 50-65 minutes in an 8-inch loaf pan, testing for doneness by inserting a toothpick into the center. If it comes out clean, it’s done. 😉 Happy baking!
Sandra says
These muffins look really ahhmazing! My kids loved them!
★★★★★
Demeter | Beaming Baker says
Thanks Sandra! So happy this was a winner with the kiddos!
Sara Welch says
Going to be baking these later today; nothing like blueberry muffins with my morning cup of coffee! These look delicious!
★★★★★
Demeter | Beaming Baker says
Oh yes! They’re amazing with a cup of coffee!
Kevin says
These muffins are calling my name! Great for breakfast!
★★★★★
Demeter | Beaming Baker says
And what a tasty call that is! 😉 Thanks Kevin!
Deseree says
Muffins are always a hit with my family! I love that these are gluten-free and would work as a snack, dessert, or for breakfast.
★★★★★
Demeter | Beaming Baker says
That’s the great thing about muffins–everyone loves ’em! 😉 So true!
Jacque Hastert says
These muffins are perfect for anyone who loves blueberries! I can’t believe that they are gluten-free and vegan.
★★★★★
Demeter | Beaming Baker says
Absolutely! I’m so pleased that you enjoyed them, Jacque! 🙂
Dorothy Reinhold says
What is it about a blueberry muffin? Can’t wait to make a batch.
Demeter | Beaming Baker says
EVERYTHING. Just everything! 😉 Happy Baking!
Kerri says
Fresh blueberry muffins are right up my alley!
Demeter | Beaming Baker says
And what a tasty alley that will be! 😉 Heehee!
Beth says
These look so delicious! I can’t wait to try these!
★★★★★
Demeter | Beaming Baker says
Thanks Beth! Enjoy!
Bonnie says
I’m excited to try this recipe! Can I use frozen blueberries? Thanks!
Demeter | Beaming Baker says
Hi Bonnie! Yes, you can. Just make sure to gently fold them in (frozen blueberries tend to thaw & run with color everywhere in the batter), and tack on an extra 2 minutes or so to make up for the chilled batter. Enjoy!
Heidy says
These Gluten-Free Blueberry Muffins were excellent. I made them for breakfast this morning and next time I will make a double batch to freeze
★★★★★
Demeter | Beaming Baker says
Sounds like an excellent plan Heidy! They’re soo good for breakfast or an AM snack! 🙂
Angela says
This muffin is a perfect grab and go snack. They came out perfectly.
★★★★★
Demeter | Beaming Baker says
Woohoo! That’s so awesome!
Ana says
Hi Demeter! Hope you’re well!
I don’t have any plant based milk at the moment, can I use water instead?
Every thing you make looks so scrumptious! I have made several of your recipes, and they’re delicious!! Thank you.
Have a great day!!
Demeter | Beaming Baker says
Hi Ana! Thank you so much. 🙂 I hope you’re well, too! That should be fine–I haven’t done it myself, but it’ll probably be fine in a pinch. Thank you for your sweet words–they’ve truly ensured that I have a great day. Wishing you a fantastic day!! xo
Taylor Kiser says
These blueberry muffins are the perfect way to start the day! I can’t wait to have them!
★★★★★
Demeter | Beaming Baker says
Oh I know you’re seriously gonna love them Taylor!
Farah Maizar says
These seriously look so yummy and fluffy I can’t believe they are gluten free and healthy! Thanks for this recipe, definitely going on my to bake list
★★★★★
Demeter | Beaming Baker says
You’re so welcome Farah! 😊
Bhawana says
blueberry muffins I tried and gluten-free versions sound equally great. they came out perfectly fluffy and spongy.
★★★★★
Demeter | Beaming Baker says
That’s so wonderful to hear! So happy you enjoyed them!